Pumpkin Rolls--knotted, roll, and bird rolls

This recipe for Pumpkin Knotted Rolls was chosen by Phyl of the Artisan Bread Bakers Group.  I did make a change to the recipe--I used water instead of milk.

"Dough gone wild!"  I left the house to do something, and came back about an hour after I should have.  This dough really rose:

Different shapes, different toppings:

Instead of just round or knotted rolls, I thought I'd try several shapes.  This sheet has  knotted rolls and bird rolls.  The bird rolls are simply knotted rolls that don't have the ends turned under.  I added currants for the eyes and pumpkin seeds for the beaks.







The next pan contains round rolls, shaped like a mini boule, and single braid rolls:

More bird rolls, so I can practice.  Each roll is 3 ounces of dough.













The finished products:

I put cinnamon and sugar on top of the egg wash for the birds on the left.  The rest had sesame seeds and/or pumpkin seeds.  We will have quite a taste testing!

We had a roll that was topped with sesame and pumpkin seeds for dinner.  It had a nice texture and crumb:

The rolls were slightly sweet, but still very good with our creamy mushroom-dill soup.
We can't wait to try the sweet bird rolls!

Thanks for stopping by.  I hope you will leave a comment.  What are your favorite fall rolls?

Judy